Definition: gamay

More productive than Pinot Noir, many winegrowers had adopted it with some enthusiasm. But the beautiful story of Gamay almost came to an end one fine day in 1395, when King Philip the Bold condemned it to uprooting, calling it a "very disloyal plant". This type of persecution continued until the 19th century, when its image finally improved. It was at this time that Gamay made its appearance in Valais. Alexis Joris, a Valais native exiled to Drôme, took a few cuttings from the Dôle vineyard and sent them to Sion. In 1857, the first bottles of Valais Dôle were presented at the Bern Agricultural Exhibition. From then on, it was given the name Grosse-Dôle (as opposed to Petite-Dôle, which referred to Pinot Noir).
A late-ripening grape variety, Gamay ripens at the same time as Chasselas. It is fairly resistant to winter frost but, given its early budding, is somewhat sensitive to spring frosts. Gamay still has a few minor weaknesses: millerandage is quite common and care must be taken to guard against mildew and rot at the time of veraison. Gamay vines can be recognised by their hairless, flat, almost round leaves, which are barely marked by three finely serrated lobes. The cylindrical bunches are fairly compact. The berries are a beautiful purplish black, medium-sized, round or slightly ovoid.
In the canton of Vaud, Gamay ranks third behind Chasselas and Pinot Noir, with 445 hectares. In Valais, Gamay has found its ideal terroir in the slightly calcareous granite and gneiss soils of the Fully region. It is here that it best develops its aromas of red berries, the main characteristic of this grape variety. However, it is capable of expressing its qualities in many other regions. The range of Valais Gamays is very wide. From a light and fresh wine, depending on the choices made by the oenologist, it is also possible to obtain more full-bodied Gamays, where fruit (strawberry, raspberry, but also blackberry, blackcurrant and cherry) is combined with spices, and where the beautiful acidity characteristic of the grape variety is accompanied by relatively firm tannins.
Valais has 823 hectares of Gamay. Occupying just over 16% of the vineyard area, it is the third most important grape variety in the canton of Valais (behind Pinot Noir and Chasselas). Gamay cultivation is in slight decline, with 154 hectares disappearing between 1991 and 2004. While there are some 40,000 hectares of Gamay worldwide, France has the largest area under cultivation with 35,600 hectares. The Burgundy-Beaujolais region alone accounts for 25,000 hectares. Another important growing area is the Loire Valley with 5,500 hectares. With just under 2,200 hectares, Switzerland is the second largest producer of Gamay in the world.
A wine for pleasure or gastronomy
Gamay can be an excellent wine for pleasure and can therefore be enjoyed both as an aperitif and as an accompaniment to a meal. Depending on its concentration, it can be paired with fillet of John Dory, charcuterie, roast poultry, white meat or mild cheeses. And why not try a very fruity Gamay with a dessert featuring red and black berries?